Barbecued Grilled Vegetables
Ingredients
- 1/4 cup chicken broth, no-salt-added ⓘ
- 1/4 cup balsamic vinegar ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 clove garlic, minced ⓘ
- 1 teaspoon olive oil ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 inches sweet onions (thick slices) ⓘ
- 2 small sweet red peppers, seeded and cut into small bite-size pieces ⓘ
- 2 small zucchini, cut in half lengthwise ⓘ
- 1 small eggplant, sliced ⓘ
- to taste vegetable oil cooking spray ⓘ
Instructions
- In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
- Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
- Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
577
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).